Some food just needs salt.

Some food just needs salt. I made a quiche/pie with peas and salmon and I used TJ's no added salt pink canned salmon. There were leeks and shallots and other things in there, as well, but it needed salt. I was quite surprised that there was no skin and bones in either can, although maybe that was random chance, because I've never had canned salmon that didn't have skin and bones. It was surprisingly dry and mild flavored salmon. Dry being relative, of course, since salmon is a fatty fish. I often don't add salt and just use whatever saltiness and other flavors are part of the food. This time, though, it could have used some.

Meanwhile, the smoked salmon I used in the pasta I mentioned the other day was probably too salty. Lol. I am not attached to a particular brand or type of cured/smoked salmon, so that's always a risk. It was, however, very appropriately salmon tasting.